Double Chocolate Marshmallow Cookie Bars
These double chocolate Marshmallow bars are gooey and soft, with a layer of marshmallow fluff that makes these extra moist
Servings: bars
Ingredients
- 2 Cups all-purpose flour
- 1/2 Cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 Cup packed Brown sugar
- 13/4 Cup granulated sugar
- 1 Cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 2 large eggs at room temperature
- 1 Cup semi-sweet chocolate chips plus more to top
- 1 Cup milk chocolate chips plus more to top
- 1 Cup marshmallow fluff
Instructions
- Line a 13x9x2 baking pan with parchment paper and pre-heat oven to 350 F.
- In a medium-sized bowl mix flour, cocoa powder, baking soda and salt. Set aside2 Cups (250 g) all-purpose flour, 1/2 Cup (43 g) cocoa powder, 1 teaspoon baking soda, 1 teaspoon sea salt
- Mix butter and sugars, until light and fluffy. Add vanilla extract, eggs and mix. Add dry ingredients and mix until just combined. Do not over mix. Fold in Chocolate chips.3/4 Cup (165 g) packed Brown sugar, 13/4 Cup (650 g) granulated sugar, 1 Cup (227 g) unsalted butter, 2 teaspoons vanilla extract, 2 large eggs, 1 Cup (180 g) semi-sweet chocolate chips, 1 Cup (180 g) milk chocolate chips
- Spread 2/3 of the cookie dough into your prepared pan; batter will be sticky, so either wet your fingers with water or use a piece of parchment paper to spread an even layer
- Add dollops of the marshmallow fluff on top of the cookie layer, distributing them all over the pan, then spread them as evenly as possible (don't worry if not everything is covered!). Using your fingers, crumble the remaining dough on top of the marshmallow fluff layer, you want some marshmallow fluff picking out between the cookie crumbles. Add a few chocolate chips on top if desired1 Cup (127 g) marshmallow fluff
- Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out almost clean. Let cool completely over a wire rack. Cut in 24 bars and enjoy!
Notes
* Take butter and eggs out of the fridge 30-60 minutes before using, depending on the temperature at the time
* After adding flour, do not over beat the dough, or you risk it becoming cakey
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 54g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 159mg | Fiber: 1g | Sugar: 43g
